classifications of stocks
Made from Chicken bones
Chicken stock
This is the required starting temperature for the water used to cover bones, ensuring impurities dissolve slowly for easy skimming and greater clarity.
Cold water
This method helps bones and mirepoix release flavor quickly when liquid is added.
sweating
These components, taken from beef, veal, chicken, fish, or pork, provide most of the flavor and body in stocks, and the type used determines the kind of stock—except in vegetable stock.
Bones
Made from fish bones and trimming left over filleting
Fish stock
This process, which you should never do, it agitates the liquid and forces fat and impurities back into the stock, resulting in a cloudy and murky end product.
Boiling
This technique removes impurities from bones by covering them with cold water, slowly boiling, and skimming off scum.
blanching
This type of product is used in cooking for its ability to dissolve connective tissues and extract flavor and body from bones.
Acid products
made from beef or veal bones
White stock
This process of removing scum and rising fat from the stock's surface during cooking is crucial to achieving a clear and pure liquid.
Skimming
This procedure is used first when preparing bones that you plan to roast for stock, giving them a richer flavor when simmered.
browning
This French term refers to the mixture of coarsely chopped onions, carrots, and celery—usually in a 2:1:1 ratio—used to flavor stocks, soups, and stews.
Mirepoix (meer-pwah!)
made from beef or veal bones that have been extracted in an oven
Brown stock
This process involves removing the hardened fat from the surface of a chilled stock, resulting in a clearer and purer liquid.
Degreasing
This ingredient may be used in stocks if they are clear, wholesome, and appropriate to the stock being made.
Scraps and leftovers
This is a bundle of fresh herbs and aromatic ingredients that is tied with string, allowing it to be removed easily from the stock.
Bouquet Garni